Creamy Avocado Pasta
This Avocado Pasta is deliciously creamy and insanely easy to throw together. It’s made with simple, fresh ingredients that come together in just a few minutes with the help of a food processor or blender.
Servings: 5
Equipment
- Food processor or blender
Ingredients
Pasta Mixture
- 16 oz spaghetti, linguine, or other pasta
- 1 can chickpeas, drained and rinsed
- 3 slices of turkey bacon, cut into small pieces
- 1 c cherry tomatoes, halved
- ⅔ c frozen green peas
- 3 green onions, thinly sliced
Avocado Sauce
- 1 c spinach
- ½ c fresh basil
- ½ c fresh parsley
- 1 avocado, peeled
- 2 garlic cloves
- ½ lemon, juiced
- 3 Tbsp Greek yogurt
- 1 Tbsp extra virgin olive oil
- ¼ tsp sea salt, more to taste
- ⅛ tsp cracked black pepper
- ½ c reserved pasta water (optional)
Instructions
- Prep the ingredients: halve the tomatoes, drain and rinse the chickpeas, and slice the bacon.
- Bring a large sauce pot of water to a boil. Add the pasta of your choice (we recommend spaghetti or linguine) and cook according to package directions. For most pasta, we recommend about 7 minutes of cooking to get to that perfect al-dente. When the pasta is done cooking, reserve ½ cup of pasta water and then drain the pasta and return it to the pot. Drizzle lightly with olive oil and toss.
- While the pasta cooks, heat 1 teaspoon of olive oil in a large frying pan over medium heat. Add the bacon and cook 2 to 3 minutes, until crisped.
- Add the drained chickpeas and frozen peas. Cook another 2 to 3 minutes, until warmed. The chickpeas will start to lightly brown in spots. Add the tomatoes to the skillet and cook 1 to 2 minutes, until warmed.
- While the bacon-chickpea mixture cooks, combine the avocado sauce ingredients in the food processor and blend on high for 30 seconds to 1 minute, or until smooth. The sauce will be fairly thick. You can thin it down with the reserved pasta water. We tend to add between ¼ and ⅓ cup of reserved water to get the sauce to the desired consistency, but that’s up to your preference.
- Toss the pasta with the avocado sauce. Top with bacon-chickpea mixture and toss to combine. Divide pasta among plates and enjoy!